Zhi Lin

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Mengqi Wang, Wanjun Ma, Jiang Shi et al. · Food Research International · 2019 · 307 citations

Food Chemistry, Key Aroma Compounds, Health Sciences +12

Identification of key odorants responsible for chestnut-like aroma quality of green teas

Yin Zhu, Haipeng Lv, Suyoung Kang et al. · Food Research International · 2018 · 259 citations

Food Chemistry, Chestnut-like Aroma Quality, Green Teas +3

Identification and quantification of key odorants in the world’s four most famous black teas

Suyoung Kang, Han Yan, Yin Zhu et al. · Food Research International · 2019 · 259 citations

Flavoromics, Analytical Chemistry, Famous Black Teas +3

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

Weidong Dai, Dongchao Xie, Meiling Lü et al. · Food Research International · 2017 · 254 citations

Biochemistry, White Tea Metabolome, Medicine +9

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (<i>Camellia sinensis</i> L.)

Weidong Dai, Dandan Qi, Ting Yang et al. · Journal of Agricultural and Food Chemistry · 2015 · 252 citations